Char Siu Lettuce Wraps with Shredded Pork

Ingredients

• 600 g Pork shoulder (boneless, trimmed)
• 3 tablespoons Low‑sodium soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Fresh ginger, grated
• 3 cloves Garlic cloves, minced
• 1 teaspoon Erythritol (or other low‑carb sweetener)
• 1 tablespoon Olive oil
• 12 large leaves Butter lettuce leaves
• 1 cup Green cabbage, thinly sliced
• ½ cup Carrot, julienned
• 1 tablespoon Rice wine (optional for flavor)(optional)

Instructions

1. 1

   Combine soy sauce, rice vinegar, grated ginger, minced garlic, erythritol, olive oil, and optional rice wine in a bowl to create the Char Siu glaze.

2. 2

   Place the pork shoulder in a slow‑cooker, pour the glaze over it, and toss to coat evenly; cook on low for 8 hours (or high for 4 hours) until the meat is fork‑tender.

3. 3

   Remove the pork and let it rest 10 minutes, then shred it with two forks, mixing any remaining glaze into the shredded meat.

4. 4

   While the pork cooks, prepare the slaw: combine sliced cabbage and julienned carrot in a bowl; drizzle with a splash of rice vinegar and a pinch of salt, then toss.

5. 5

   To serve, spoon a generous portion of shredded Char Siu pork into each butter lettuce leaf, top with a handful of slaw, and enjoy immediately.